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3 ESSENTIAL CHUTNEY RECIPES

mayurisjikoni
3 Essential Chutneys that are common for the Indian Cuisine are the green, date tamarind and garlic chutneys. These 3 chutneys are an essential part of any chaat recipe. Also these chutneys and hot fresh snacks go hand in hand.
5 from 3 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course chutney, condiment
Cuisine Indian

Ingredients
  

GREEN CHUTNEY - MAKES 11/2 cups

  • 1 cup fresh coriander roughly chopped
  • 1 cuo fresh mint roughly chopped
  • 1 cup raw mango cut into pieces
  • ¼ cup peanuts roasted
  • 1 inch ginger peeled and chopped
  • 2 -3 green chillis
  • ¼ cup water
  • ½ - ¾ tsp salt
  • 1 tsp cumin powder
  • 1 tbsp grated jaggery / sugar

DATE TAMARIND CHUTNEY - MAKES 2 CUPS

  • 1 cup dates without the seeds
  • ¼ cup tamarind without the seeds
  • 1 tsp hot red chilli powder
  • ½ tsp salt
  • 1 tsp cumin seeds
  • 6 - 8 curry leaves limbdi
  • 1½ - 2 cups water
  • 1 tsp oil

GARLIC CHUTNEY - MAKES 1/2 CUP

  • 1/2 cup garlic peeled
  • ¼ cup oil
  • ¼ tsp salt
  • 2 - 3 tbsp red chilli powder

Instructions
 

PREPARATION OF GREEN CHUTNEY:

  • Roughly crush or chop the the peanuts so it is easier to grind them.
  • Add the peanuts, coriander, mint, mango, ginger and chilli paste, jaggery and water into a blender or food processor.
  • Process the mixture to a smooth paste.
  • Take out the mixture into a bowl.
  • Add cumin powder and salt. Mix it well.
  • Store in an airtight jar. Keep it in the fridge.

PREPARATION OF DATE TAMARIND CHUTNEY

  • Wash the dates and tamarind thoroughly to remove any grit present.
  • Remove the seeds.
  • Put them in a pan along with the water and let it simmer over low heat till the dates and tamarind becomes soft. This will take about 15 -20 minutes.
  • Let the mixture cool.
  • Remove any seeds and fibre if any are left.
  • Put the mixture along with the remaining water into a liquidizer and process it into a puree. If need be add a bit more water.
  • Sieve the mixture.
  • Heat oil in a small pan.
  • When it is hot add the cumin seeds and curry leaves. When the curry leaves become crisp, add it to the date tamarind mixture.
  • Add salt and chilli powder and mix well.
  • Store the chutney in an airtight container.

PREPARATION OF GARLIC CHUTNEY/ LASAN NI CHUTNEY

  • Peel and mince the garlic.
  • Add salt and red chilli powder to it.
  • Heat the oil tills it becomes hot.
  • Add it to the garlic paste.
  • Mix well.
  • If the oil is less, heat some more and add to it.
  • Store in an airtight container.

Notes

FOR GREEN CHUTNEY:
  • Can add about ½ tsp garlic paste if you like. I normally don't add any so any leftover chutney can be used for Ekadashi.
  • If you don't want to add raw mango then increase the amount of coriander and add lemon juice.
  • Instead of peanut powder can add cashew nut powder or ganthias.
  • If you don't have mint, replace the amount with coriander/cilantro.
  • Can store the chutney in the freezer in a freezer friendly container.
FOR DATE TAMARIND CHUTNEY:
  • Add about 2-3 tbsp of ready made tamarind paste if you don't get any tamarind.
  • If the chutney consistency is too thick add a bit of water but don't make it too watery.
  • A pinch of hing (asafoetida) added with the curry leaves gives the chutney a different flavour but then you cannot use it for Ekadashi.
  • Store the chutney in the freezer. If left thick, can cut out chunks whenever required.
FOR GARLIC CHUTNEY:
  • Add more oil as the garlicky oil can be used with khichdi, dokhra, etc.
  • Make sure the garlic paste is submerged in the oil if you want it to stay fresh for a longer period.
Keyword 3 BASIC CHUTNEYS, DATE TAMARIND CHUTNEY RECIPE, GARLIC CHUTNEY RECIPE, GREEN CHUTNEY RECIPE, LASAN NI CHUTNEY